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Melissa Elam writes, "No need to love Brussels sprouts to enjoy this recipe!" To read Melissa's story, turn to page 14.

  • 4 strips bacon
  • 1 lb. Brussels sprouts
  • 1/2 medium sweet onion, finely chopped
  • 1 clove garlic, finely chopped (or 1/4 tsp. PENZEYS MINCED GARLIC)
  • 1 TB. sugar (brown, granulated or raw)
  • 1 TB. butter
  • 1/4-1/2 tsp. SALT, to taste (Melissa uses Sea Salt)
  • 1/4-1/2 tsp. freshly CRACKED BLACK PEPPER (Melissa likes TELLICHERRY), to taste

In a skillet, cook the bacon to crisp-tender. While the bacon is cooking, slice the Brussels sprouts into halves starting at the stem, cutting off the stem ends. Very small ones can be left whole. Remove the bacon and all but approximately 3 TB. of drippings from the skillet. Put the Brussels sprouts, onion and garlic in the skillet and cook until the onion and garlic are softened. Add the FOX POINT SEASONING, sugar and bacon. Stir, cover, and cook until the sprouts are the desired tenderness, 20-30 minutes. Stir once or twice during cooking, and adjust the heat down if they start sticking or up if they seem too watery. Remove the cover for the last 10 minutes if you'd like some of the liquid to evaporate. Add the butter in small pieces around the skillet. Add SALT and PEPPER to taste while the butter is melting.

Melissa adds, "This recipe is very forgiving. Fat and seasonings can be adjusted to taste."

Prep. time: 10 minutes plus pie shell making time
Cooking time: 20-30 minutes
Serves: 4-6

Nutritional Information:
Servings 5; Serving Size 1 cup (140g); Calories 120; Calories from fat 50; Total fat 5g; Cholesterol 15mg; Sodium 490mg; Carbohydrate 13g; Dietary Fiber 4g; Sugars 6g; Protein 6g.

Penzeys Minced Garlic .4oz 1/4 cup jar
Fox Point Seasoning .8 oz. 1/4 cup jar
Pacific Sea Salt Coarse 1 lb. Bulk
Cracked Black Pepper 1.0 oz. 1/4 cup jar

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